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Mushroom and Barley Arancini

Barley is one of my favorite grains.  I love the wholesome texture and the nuttiness… and I feel healthy just eating it. I spotted mushrooms and barley on the menu a few times in Iceland and I imagined recreating arancini, traditional Italian rice balls with this barley and mushroom combination.

Dill is a popular herb in the Icelandic cuisine so I thought it would add brightness and balance to the decadence of the arancini. I’ve never made arancini with brie, but when I was testing the recipe the week before, I tried it, and it added such a creamy component to this dish. This dish is perfect for a passed hors d’oevre, a make ahead dinner with a side salad, or even just a tasty snack!

 

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Ingredients:

1 tbsp of extra virgin olive oil

1 cup of mixed wild mushrooms, finely chopped (I used gemini and shiitakes)

1 cup of cooked barley

1/4 cup of fresh dill and parsley, finely chopped

1 organic egg

1/4 cup of Fontina, shredded

1/4 cup of Brie, 1/4 inch cubes

1/4 cup of Parmesan cheese, grated

1 cup of Panko

Kosher salt and fresh ground pepper for seasoning

Vegetable oil for frying

Finishing salt, optional

 

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Method:

-In a medium pan, heat oil and add mushrooms

-Sauté for 5-7 min., season with salt or pepper and set aside

-In a large bowl, combine barley, herbs, mushrooms, egg, and season with salt and pepper

-Fold in cheeses

-Form golf size balls of the rice mixture and place on a parchment paper lined sheet tray

-While forming the balls, heat 3 inches of vegetable oil in a large pot or  dutch oven to 365 degrees

-Roll each ball into the Panko

-Carefully drop three to four Arancini in the oil for a few minutes or until golden brown

-Remove with a spider or mesh spatula on a paper towel lined plate

-Immediately season with finishing salt or kosher salt

-Repeat in batches

Serve Immediately…Mangia

Click here to see the video!

 

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Satisfy your senses,
Amanda (follow me on Twitter!)


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